Determination of benzoyl peroxide and azodicarbonamide in flour
High performance liquid chromatographic (HPLC) methods for the determination of benzoyl peroxide (BP) and azodicarbonamide (ADA) in flour were developed. To determine BP, the sample was extracted with acetonitrile, and after being sonicated and filtered, the solution was determined by HPLC. ADA was extracted with acetone, and an aliquot of the extract was evaporated (40-45°C). The residue was dissolved with 0.5% K2HPO4, then determined by HPLC. Recovery studies of BP and ADA were performed at 1, 2, 4 and 8 ppm fortifi-cation levels in flour samples. Average recoveries were 99.85-101.43% for BP and 94.35-99.11% for ADA. Coefficients of variation were less than 10%. Thirty three imported flours and twelve domestic flours were analyzed. No BP and ADA were found in any of the samples.
Su, S.-C.; Chu, H.; Chen, C.-M.; Lee, S.-C.; and Chou, S.-S.
"Determination of benzoyl peroxide and azodicarbonamide in flour,"
Journal of Food and Drug Analysis: Vol. 4
, Article 3.
Available at: https://doi.org/10.38212/2224-6614.2979